| eat & drink | Taste
Sweeten the Season 5 Must-Make Christmas Cookies BY MEGAN WISKUS
Peppermint Chocolate Crunch Cookies
Submitted by Donna’s Delights, 8200 Sierra College Boulevard, Suite D, Roseville, 916-234-6520, donnashealthytreats.com, @donnas_delights
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*1 ¼ cups all-purpose flour 1/3 cup unsweetened cocoa powder ½ tsp. baking powder ½ tsp. baking soda ½ tsp. instant espresso, optional ¼ tsp. coarse salt ½ cup cold unsalted butter, cubed ¾ cup sugar 1 large egg ¼ tsp. peppermint extract 1 cup semi-sweet chocolate chips 12 mini candy canes, or 3 regular-sized candy canes, crushed
Preheat oven to 350 and line cookie sheets with parchment paper.
Alfajores
Put cornstarch, flour, baking powder, and pinch of salt in a bowl and sift.
Submitted by Pretty Sweet, 350 Palladio Parkway, Suite 1935, Folsom, 916-805-5165, prettysweet.co, @prettysweetdesserts
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1 1/4 cups cornstarch 1 cup all-purpose flour 1 tsp. baking powder Pinch of salt 1/2 cup unsalted butter • 3/4 cup sugar • 2 egg yolks • 3 tbsp. milk
Filling & Decoration • 1 can dulce de leche • Powdered sugar, for dusting • Fine shredded coconut or chopped nuts, optional
In another bowl, mix butter and sugar at medium speed until creamy. Add yolks and mix until incorporated. Add dry mix and milk. Cover with plastic and chill in refrigerator for 20-30 minutes. Preheat oven to 325 and cover a sheet pan with parchment paper. With a rolling pin, roll the dough on a lightly floured surface until you have a thickness of 1/8”. Cut 2” circles or any desired shape, and place on sheet pan. Bake for about 10 minutes. Note: Cookies should be pale in color and not golden brown. Cool completely. Spread about two teaspoons of dulce de leche on the flat part of the cookie. Sandwich together with another cookie, roll the sides on the shredded coconut or chopped nuts, and dust with powdered sugar.
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| DECEMBER 2020 |
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In a bowl with a stand mixer (or using a hand mixer), combine the butter and sugar on medium-high until light and fluffy, 2-3 minutes. Add the egg and peppermint extract. Beat until combined, about 1 minute, scraping the side of the bowl as needed. With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips. Scoop a heaping tablespoon of dough and roll into a ball. Slightly flatten it and press the top into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 ½ inches apart. Bake 10-12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheets 5-10 minutes, then transfer to a wire rack to cool completely. *The flour can be substituted with a glutenfree flour mix, almond flour, or coconut flour.
Alfajores photo by Ray Burgess. Donna's Delights photo by Taylor Gillespie.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso (if using), and salt. Set aside.
